Curry Chicken Salad on Mesclun Greens

Ingredients:
1 whole roasted Chicken
3 cloves Garlic, minced
1 Jalapeño Pepper, minced
1 cup Yellow Onion, diced
1 cup Celery, thinly cut and diced
1 cup White Grapes, diced
1 Tbsp Curry Powder
1 Tbsp Rosemary, minced
1 Tbsp Mint, minced
1 Tbsp Cilantro, minced
1 tsp Coriander
1 tsp Cumin
1 tsp Ginger powder
1 tsp Salt
1/2 tsp Cayenne Pepper
1/2 tsp Black Pepper
1 1/2 cup Mayonnaise
8 cups Mesclun Greens
1 cup Cherry Tomatoes
4 hard boiled eggs, cut into wedges

Directions:

• Prepare the chicken ahead of time. If you cannot roast your own, get a store-bought rotisserie chicken. Avoid using Canned Chicken – YUCK. Set aside. To prepare, remove the chicken mean from the bones, cartilage, and skin. Dice the chicken meat-if for sandwiches, I recommend baby-bite size pieces.
• Combine with Garlic, Onions, Jalapeño Pepper, Celery, and Grapes.
• In a Mortar, add the herbs and spices and crush with Pestle.
• Add the Mayonnaise to the herbs and spices, and mix well.
• Incorporate the herb mayonnaise into the chicken mixture, and stir well.
• Serve upon Mescaline Greens, garnished with Tomatoes and Eggs.

Variations:
One could use the same amount of Roasted Turkey. Here are some additional recipes below that one could employ:

Curry Chicken Tea Sandwiches
Curry Chicken-Stuffed Endives